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Soy-balsamic marinated pork blade chops

Serves 4. Servings
Serves 4. Servings


  • 1/2 cup extra-virgin olive oil
  • 2 cup each shallots, peeled small dice
  • 2 cup each cloves garlic, peeled and sliced
  • 2 tablespoon whole black peppercorns
  • 2 sprig fresh thyme
  • 3 tablespoon soy sauce
  • 1/2 cup balsamic vinegar
  • 4 cup pork blade chops, 6-7 ounces each
  • Preparation

    Baking Directions:

    Heat 2 tablespoons of the olive oil in a medium sauté pan over medium heat.

    Sweat the shallots and garlic with the peppercorns just until they begin to wilt.

    Add the thyme and bay leaf, and heat for about 1 minute.

    Pour in the vinegar, increase the heat and when liquid comes to a simmer remove from the heat.

    When the marinade is cool whisk in the remaining olive oil.

    Place the pork blade chops in a shallow glass casserole and pour the marinade over them, turn so the meat is completely coated.

    Refrigerate for 1 hour turning the chop halfway through.

    Remove the chops from the marinade, wiping off excess oil with a paper towel.

    Season the chops with salt and cracked black pepper.

    Preheat gas grill to 350 degrees F.

    Grill marinated pork blade chops for approximately 10-12 minutes or until cooked to desired temperature.

    Remove from grill and let rest for 5 minutes before serving.

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